1 00:00:02,000 --> 00:00:05,640 - Oh! Fill your lungs, mate - that is the smell of British summertime. - Mm. 2 00:00:05,640 --> 00:00:08,440 Cut grass, blossom on the trees... 3 00:00:08,440 --> 00:00:10,560 THEY SNIFF 4 00:00:10,560 --> 00:00:16,040 Oh - I'm getting adrenaline, and caramelised butter and sugar and... 5 00:00:16,040 --> 00:00:20,200 - I... I think that's your armpits I'm getting. - I do apologise. - Oh, dear. 6 00:00:20,200 --> 00:00:22,360 Welcome... BOTH: ..to The Great British Bake Off. 7 00:00:24,520 --> 00:00:28,040 'Last time, the bakers had to bake without gluten, dairy and sugar.' 8 00:00:29,000 --> 00:00:31,360 Icing gusset... THEY LAUGH 9 00:00:31,360 --> 00:00:33,200 I mean, can you knead a liquid? 10 00:00:33,200 --> 00:00:35,400 One ugly-looking cake. 11 00:00:35,400 --> 00:00:38,160 'Ugne had a double disaster, and went home. 12 00:00:39,920 --> 00:00:43,240 - 'Nadiya won Star Baker...' - It looks really most exciting. 13 00:00:43,240 --> 00:00:45,360 '..and broke Ian's run at the top. 14 00:00:46,800 --> 00:00:49,600 'This week, the seven remaining bakers tackle pastry...' 15 00:00:49,600 --> 00:00:52,360 It's so difficult to roll, I don't know why. 16 00:00:52,360 --> 00:00:53,880 - It's burning. - Oh, it's burning. 17 00:00:53,880 --> 00:00:55,960 The frangipane is baked to perfection. 18 00:00:55,960 --> 00:00:58,640 '..suffer the most pungent Technical Challenge so far...' 19 00:00:58,640 --> 00:00:59,920 It's like sweaty old socks. 20 00:00:59,920 --> 00:01:01,840 '..and batch-bake a retro Showstopper.' 21 00:01:01,840 --> 00:01:03,240 This is SO fiddly! 22 00:01:06,200 --> 00:01:08,720 - I cannot do 48 in five minutes. - OK. Do as many as you can. 23 00:01:10,200 --> 00:01:11,640 This is ridiculous! 24 00:01:11,640 --> 00:01:13,920 Just realised it's pastry week. 25 00:01:38,840 --> 00:01:41,720 'I did it! I got Star Baker.' 26 00:01:41,720 --> 00:01:44,160 But last week's over. It's a new week this week. 27 00:01:46,520 --> 00:01:49,000 Last week - oh, dear, dear, dear. 28 00:01:50,560 --> 00:01:53,400 I would quite like to get Star Baker. I'm going to say the words. 29 00:01:53,400 --> 00:01:55,720 Oh, God, I've jinxed it. Why did I say it? 30 00:01:57,840 --> 00:01:59,040 Good morning, bakers. 31 00:01:59,040 --> 00:02:01,280 For this morning's Signature Challenge, 32 00:02:01,280 --> 00:02:04,520 - Paul and Mary would very much like you to make a frangipane tart. - Oh. 33 00:02:04,520 --> 00:02:07,200 Now, frangipane cream, for your information, 34 00:02:07,200 --> 00:02:09,680 was named after the 16th-century Italian noblewoman 35 00:02:09,680 --> 00:02:12,120 Muzio Frangipani... 36 00:02:12,120 --> 00:02:16,160 - Nice. - ..and pastry cases after the 16th-century Italian nobleman 37 00:02:16,160 --> 00:02:18,520 Giovanni Shortcrust. 38 00:02:18,520 --> 00:02:21,760 Now - your tart must be open-top, 39 00:02:21,760 --> 00:02:24,560 it must be made of shortcrust pastry, 40 00:02:24,560 --> 00:02:27,640 and most important of all, you've got two hours on this, bakers. 41 00:02:27,640 --> 00:02:29,640 - On your marks... - Get set... - BOTH: - ..bake. 42 00:02:34,080 --> 00:02:36,640 I wouldn't say I'm king of pastry, no! 43 00:02:36,640 --> 00:02:38,520 So nervous this week. 44 00:02:38,520 --> 00:02:41,680 I just feel like I need to... 45 00:02:41,680 --> 00:02:43,200 get better. 46 00:02:43,200 --> 00:02:45,600 'I'm not feeling massively confident, really.' 47 00:02:45,600 --> 00:02:46,920 Underprepared, I think. 48 00:02:48,120 --> 00:02:51,040 To make a good short pastry you need to just bring it together, 49 00:02:51,040 --> 00:02:52,640 but not overwork it - 50 00:02:52,640 --> 00:02:54,880 then it's too rubbery cos you build up the gluten. 51 00:02:54,880 --> 00:02:57,080 You want it to break and almost melt in the mouth, 52 00:02:57,080 --> 00:02:59,880 but strong enough to hold the frangipane. It's a tricky one. 53 00:02:59,880 --> 00:03:03,600 They all SHOULD be able to make a good sweet shortcrust pastry, 54 00:03:03,600 --> 00:03:07,400 but it's a real test for them NOT to get a soggy bottom. 55 00:03:07,400 --> 00:03:10,120 The bakers all start by making their shortcrust. 56 00:03:11,560 --> 00:03:14,200 I want all the butter evenly mixed in so you don't get big lumps, 57 00:03:14,200 --> 00:03:16,400 but it should look a bit like breadcrumbs at the end. 58 00:03:16,400 --> 00:03:18,200 Like when you're making an apple crumble. 59 00:03:19,640 --> 00:03:23,560 - Are you using the machine to make your pastry? - Yeah. So much quicker. 60 00:03:23,560 --> 00:03:25,520 I don't know about that. 61 00:03:25,520 --> 00:03:27,480 Everyone's doing it! Oh, Gawd. 62 00:03:30,440 --> 00:03:33,800 A small amount of water should be added, to bring the dough together. 63 00:03:33,800 --> 00:03:36,520 Yeah, you want to be careful with your water. 64 00:03:36,520 --> 00:03:39,160 Obviously you don't want a sticky dough at the end of the day. 65 00:03:41,720 --> 00:03:44,200 To get the pastry's characteristic shortness, 66 00:03:44,200 --> 00:03:47,360 the butter and flour must be carefully rubbed in, not overworked. 67 00:03:49,920 --> 00:03:52,520 And once it comes together as a dough, 68 00:03:52,520 --> 00:03:56,240 it should be rested in the fridge to prevent the fat melting. 69 00:03:57,680 --> 00:04:01,360 Chilling this dough right now is the most important thing, 70 00:04:01,360 --> 00:04:03,520 because the last thing you want is a sticky dough 71 00:04:03,520 --> 00:04:05,480 that just goes everywhere. 72 00:04:09,800 --> 00:04:11,320 Hello, Alvin. Good morning. 73 00:04:11,320 --> 00:04:13,280 Tell us all about your frangipane tart. 74 00:04:13,280 --> 00:04:16,000 It's a simple plum frangipane tart. 75 00:04:16,000 --> 00:04:18,680 I'm making a rich sweet shortcrust pastry, 76 00:04:18,680 --> 00:04:21,400 and I'm going to put some jam on it, just a thin layer of jam, 77 00:04:21,400 --> 00:04:23,960 and then I'm going to put the frangipane on top. 78 00:04:23,960 --> 00:04:26,840 Alvin's home-made plum jam will line his pastry case, 79 00:04:26,840 --> 00:04:29,040 and he'll top it with fresh plums. 80 00:04:29,040 --> 00:04:31,200 So you haven't poached your plums, 81 00:04:31,200 --> 00:04:34,440 - you've just cut your plums and then fanned them on the top. - Yes. 82 00:04:34,440 --> 00:04:36,880 How do you fan your plums, Alvin? 83 00:04:36,880 --> 00:04:39,160 Oh, it's just arranging them on top. 84 00:04:39,160 --> 00:04:40,560 Nice. 85 00:04:44,200 --> 00:04:47,760 - Morning, Paul. - Morning, Paul. Morning, Mary. - What are you up to? 86 00:04:47,760 --> 00:04:50,520 I'm making my version of a Christmas frangipane. 87 00:04:50,520 --> 00:04:56,120 The pears are poached in orange, cinnamon, cloves, mixed spice. 88 00:04:56,120 --> 00:04:59,000 - Do you make this over Christmas, then? - I do, actually, yes. 89 00:04:59,000 --> 00:05:02,120 Paul's pears will rest within his traditional frangipane, 90 00:05:02,120 --> 00:05:06,000 glazed with apricot jam and speckled with sliced almonds. 91 00:05:06,000 --> 00:05:09,720 So how's it going to look when you finish the whole thing? 92 00:05:09,720 --> 00:05:12,080 You'll have the pears going round in a circular motion, 93 00:05:12,080 --> 00:05:15,760 and then I'll decorate with some icing Christmas trees in between. 94 00:05:15,760 --> 00:05:17,320 Icing Christmas trees? 95 00:05:17,320 --> 00:05:20,200 - Well, good luck. - MEL: Yeah. Can't wait to taste it. 96 00:05:20,200 --> 00:05:22,840 'Like Paul, Tamal is filling his frangipane tart 97 00:05:22,840 --> 00:05:24,120 'with festive flavours.' 98 00:05:24,120 --> 00:05:25,680 - Morning, Tamal. - Morning. 99 00:05:25,680 --> 00:05:28,400 MARY: Tamal, tell us all about your frangipane tart. 100 00:05:28,400 --> 00:05:32,880 So, I'm doing mulled wine, poached pear frangipane tart. 101 00:05:32,880 --> 00:05:36,280 So this is the wine mixture on there, so it's got red wine, 102 00:05:36,280 --> 00:05:40,040 pomegranate juice and raspberry puree in there. 103 00:05:40,040 --> 00:05:42,240 Tamal will use his reduced poaching syrup 104 00:05:42,240 --> 00:05:43,800 to glaze his frangipane, 105 00:05:43,800 --> 00:05:46,160 and he'll dot the surface with blackberries. 106 00:05:46,160 --> 00:05:48,160 I'm sort of thinking how I'm going to do it, 107 00:05:48,160 --> 00:05:50,720 cos when I've done it at home it's a really tasty syrup 108 00:05:50,720 --> 00:05:53,040 but to put on enough that you actually get the flavour, 109 00:05:53,040 --> 00:05:56,160 you ruin the effect of the tart cos you can't see the pears any more. 110 00:05:56,160 --> 00:05:58,800 And do you find this fresh fruit bleeds into the frangipane? 111 00:05:58,800 --> 00:06:00,080 Erm... 112 00:06:00,080 --> 00:06:02,640 not too much cos I only put a few of the blackberries in, 113 00:06:02,640 --> 00:06:04,720 they're just of scattered around. 114 00:06:04,720 --> 00:06:06,520 - Good luck, Tamal. - Thank you. 115 00:06:06,520 --> 00:06:09,520 - MEL: Yeah, good luck. That smells really nice. - Thank you. 116 00:06:11,880 --> 00:06:16,000 So I'm making my frangipane mix now. 117 00:06:16,000 --> 00:06:18,400 Frangipane's quite a liquid cake batter. 118 00:06:18,400 --> 00:06:21,320 MEL: Frangipane is an almond-flavoured pastry cream. 119 00:06:21,320 --> 00:06:24,400 What I've creamed together there is the butter and the sugar, 120 00:06:24,400 --> 00:06:27,040 and then it's a case of the eggs and the ground almonds there, 121 00:06:27,040 --> 00:06:28,800 and that's frangipane. 122 00:06:33,080 --> 00:06:37,680 Quite pleased. One of my guinea fowl started laying eggs. 123 00:06:37,680 --> 00:06:41,840 I haven't baked with guinea fowl eggs for many, many years. 124 00:06:41,840 --> 00:06:44,800 So I hope they're OK. Nothing like now to find out. 125 00:06:48,960 --> 00:06:51,080 Hello, Ian. What are you up to this morning? 126 00:06:51,080 --> 00:06:54,400 I'm making a pear and raspberry frangipane. 127 00:06:54,400 --> 00:06:57,320 - OK. - So fairly...you know, fairly conventional, I think. 128 00:06:57,320 --> 00:07:01,520 When I go on holiday to France, that's what I love to get. 129 00:07:01,520 --> 00:07:04,760 Ian's adding Calvados to his Francophile frangipane, 130 00:07:04,760 --> 00:07:08,880 and he'll glaze it with a reduced pear, star anise and lemon syrup. 131 00:07:08,880 --> 00:07:12,960 I suppose my little twist of the day is I'm using my guinea fowl eggs. 132 00:07:12,960 --> 00:07:14,760 MEL: Oh, these are guinea fowl! 133 00:07:14,760 --> 00:07:18,080 MARY: I was looking at these, they look like pheasant eggs. 134 00:07:18,080 --> 00:07:20,240 How many guinea fowl have you got, Ian? 135 00:07:20,240 --> 00:07:21,400 Three adults now... 136 00:07:21,400 --> 00:07:24,160 and one little chick that's about two weeks old. 137 00:07:24,160 --> 00:07:25,720 What's her name? 138 00:07:25,720 --> 00:07:28,480 We haven't named them yet. The kids have named the chick... 139 00:07:28,480 --> 00:07:29,920 (Mary!) 140 00:07:29,920 --> 00:07:32,160 HE LAUGHS Could be Mary? 141 00:07:34,200 --> 00:07:37,120 I'm just toasting the almonds, just to give them a bit of flavour. 142 00:07:37,120 --> 00:07:39,640 Otherwise they don't taste of anything in there. 143 00:07:39,640 --> 00:07:41,640 And mine is quite a subtle... 144 00:07:41,640 --> 00:07:43,240 There's no strong flavours in mine. 145 00:07:44,560 --> 00:07:46,360 - Good morning, Nadiya. - Morning. 146 00:07:46,360 --> 00:07:49,040 Nadiya, tell us all about your frangipane tart. 147 00:07:49,040 --> 00:07:52,080 So I'm making a bay-leaf Rong tea and pear tart. 148 00:07:52,080 --> 00:07:53,440 MEL: What's wrong with the tea? 149 00:07:53,440 --> 00:07:55,800 - Everything's RIGHT with the tea. - "Wrong tea"? 150 00:07:55,800 --> 00:07:58,960 - Rong means colour. - Ah... 151 00:07:58,960 --> 00:08:02,320 Nadiya will thicken her Bengali bay-leaf-infused Rong tea 152 00:08:02,320 --> 00:08:05,160 with arrowroot, and use it as a glaze. 153 00:08:05,160 --> 00:08:07,720 I can't wait to see what this tastes like. 154 00:08:07,720 --> 00:08:09,520 - It's very subtle. - Right. 155 00:08:09,520 --> 00:08:10,720 - Thank you. - Thank you. 156 00:08:12,040 --> 00:08:14,840 Definitely a gamble doing stuff with flavours. 157 00:08:14,840 --> 00:08:18,280 Unlike Nadiya's flavours, Mat's tart is far from subtle. 158 00:08:18,280 --> 00:08:21,000 - Hello, Mat. - Good morning! - Right - pineapple, 159 00:08:21,000 --> 00:08:24,360 - this is interesting. Tell us all about your frangipane tart. - OK. 160 00:08:24,360 --> 00:08:28,320 - So today I'm making a pina colada frangipane tart. - Of course you are. 161 00:08:28,320 --> 00:08:30,720 To create the cocktail's tropical tang, 162 00:08:30,720 --> 00:08:32,440 Mat's mixing his frangipane with 163 00:08:32,440 --> 00:08:35,600 pineapple, coconut and one other essential ingredient. 164 00:08:35,600 --> 00:08:39,080 So this is the rum. Are you using just a little bit of this? 165 00:08:39,080 --> 00:08:42,000 Yeah, not all of that. It depends how badly it goes. 166 00:08:42,000 --> 00:08:44,800 Might resort to it at the end, but, yeah, not all of that. 167 00:08:44,800 --> 00:08:46,960 Will it put us in a bit of a...mood? 168 00:08:46,960 --> 00:08:50,360 Well, the sun's out, you have your rum and pineapple - that's the idea. 169 00:08:50,360 --> 00:08:51,960 Fingers crossed! 170 00:08:55,800 --> 00:08:58,080 Start rolling it out... 171 00:08:58,080 --> 00:09:01,480 It's got to have a nice sort of pliable consistency to it - 172 00:09:01,480 --> 00:09:04,360 not too brittle but not too loose. 173 00:09:04,360 --> 00:09:07,960 It's a forgiving pastry, in that it doesn't tear. 174 00:09:10,320 --> 00:09:14,960 I'm having a problem with rolling it, actually. It's sticking on the bench. 175 00:09:16,320 --> 00:09:18,640 So I thought I'd put something underneath it. 176 00:09:27,880 --> 00:09:29,480 I'm going to try this... 177 00:09:32,800 --> 00:09:36,760 Flora, Alvin, Mat and Tamal are all blind-baking their pastry. 178 00:09:38,080 --> 00:09:41,360 If you blind-bake it first, it means that 179 00:09:41,360 --> 00:09:44,400 the pastry's less likely to get soggy with the filling. 180 00:09:45,560 --> 00:09:47,640 I read once that you should blind-bake things, 181 00:09:47,640 --> 00:09:48,800 that's why I'm doing it. 182 00:09:48,800 --> 00:09:51,600 I don't think it's like a baker's instinct kicking in, I think it's 183 00:09:51,600 --> 00:09:55,360 just a fear of wanting to change something that you vaguely know. 184 00:09:59,920 --> 00:10:03,560 Paul, Nadiya and Ian have chosen NOT to blind-bake. 185 00:10:05,240 --> 00:10:08,720 For a frangipane tart, I don't think you do blind-bake. 186 00:10:08,720 --> 00:10:11,040 But, erm...we shall find out. 187 00:10:11,040 --> 00:10:14,120 If I blind-bake, any pastry that's above the frangipane, 188 00:10:14,120 --> 00:10:16,240 it looks burnt, it doesn't look very nice. 189 00:10:16,240 --> 00:10:18,400 And I've done it without it, and it doesn't need it. 190 00:10:21,400 --> 00:10:24,280 Mine's really dark in colour... 191 00:10:24,280 --> 00:10:26,080 - Hello, Flora. - Morning. 192 00:10:26,080 --> 00:10:28,360 - Flora, that was quick! - Speedy. 193 00:10:28,360 --> 00:10:30,120 MARY: So you've baked this blind... 194 00:10:30,120 --> 00:10:34,360 Yeah. I'm just doing egg white on top, just to seal it completely. 195 00:10:35,400 --> 00:10:38,160 Flora's tart will be topped with an apricot jam glaze 196 00:10:38,160 --> 00:10:39,600 and rosemary icing. 197 00:10:39,600 --> 00:10:42,280 Amaretti biscuits will adorn the outside. 198 00:10:42,280 --> 00:10:45,040 You've had a bit of a shrink back there, haven't you? 199 00:10:45,040 --> 00:10:46,680 When did you trim that? 200 00:10:46,680 --> 00:10:49,760 - Er, I trimmed it before it went in. - Why? 201 00:10:49,760 --> 00:10:51,480 I'm always a bit scared of waste. 202 00:10:51,480 --> 00:10:54,840 Doesn't it waste a lot of pastry when you have it hanging over? 203 00:10:54,840 --> 00:10:58,560 Yeah, but we want it to be as neat and as squared-off as possible. 204 00:10:58,560 --> 00:11:01,320 It's only shrunk inwards, it hasn't shrunk down. 205 00:11:01,320 --> 00:11:03,280 MEL: You're not going to serve it in the tin, 206 00:11:03,280 --> 00:11:07,640 - so you won't know there's been a shrink back. - No. - What's the problem? 207 00:11:07,640 --> 00:11:09,640 - Thank you very much. - FLORA LAUGHS 208 00:11:16,840 --> 00:11:19,320 So I'm just egg-washing the base... 209 00:11:19,320 --> 00:11:22,680 It makes a sort of glaze, which then when you pop it back in the oven 210 00:11:22,680 --> 00:11:25,280 it's basically another line of defence 211 00:11:25,280 --> 00:11:27,360 against having a soggy bottom. 212 00:11:27,360 --> 00:11:30,320 MEL: While Mat and Tamal are giving their pastry the second part 213 00:11:30,320 --> 00:11:33,920 of its bake before filling, Alvin's only just getting his in the oven. 214 00:11:38,080 --> 00:11:41,480 I've wasted about seven minutes there rolling the pastry. 215 00:11:41,480 --> 00:11:43,200 There was no leeway for me. 216 00:11:43,200 --> 00:11:45,560 So...I'm worried. 217 00:11:45,560 --> 00:11:48,600 I'm worried. But, erm... I'm just going to carry on. 218 00:11:49,680 --> 00:11:53,200 One hour to go. The bakers need to get their tarts filled 219 00:11:53,200 --> 00:11:55,720 and allow enough time for the final bake. 220 00:11:55,720 --> 00:11:58,640 I've put almonds on the bottom just to help with some of the moisture 221 00:11:58,640 --> 00:12:01,480 on the bottom of the pastry, because it's not blind-baked. 222 00:12:01,480 --> 00:12:03,000 Look how much it's shrunk! 223 00:12:03,000 --> 00:12:05,360 It's about half the size it went in. 224 00:12:05,360 --> 00:12:07,800 Oh, no. The pineapple takes up most of that. 225 00:12:14,640 --> 00:12:17,520 Design is a bit of a generous word to be using for this. 226 00:12:17,520 --> 00:12:20,960 This is...modern splodging! HE LAUGHS 227 00:12:22,000 --> 00:12:25,560 It has to be pretty, because I'd like it to be pretty. 228 00:12:25,560 --> 00:12:29,640 Yeah, I probably am a bit concerned with the aesthetic. 229 00:12:29,640 --> 00:12:32,560 And I probably should concentrate on baking, but... Oh, well. 230 00:12:39,320 --> 00:12:41,640 Right. Going in. 231 00:12:45,440 --> 00:12:47,040 Bakers, half an hour 232 00:12:47,040 --> 00:12:51,560 before I huff and I ruff-puff your pastry concoctions down. 233 00:12:54,120 --> 00:12:55,680 I'm thinking... 234 00:12:55,680 --> 00:12:59,600 if I have less than half an hour, I'm going to put less frangipane. 235 00:12:59,600 --> 00:13:02,440 That will mean I will actually serve them something that's cooked. 236 00:13:02,440 --> 00:13:05,680 It's not going to be full - but it's cooked. So hopefully it'll work. 237 00:13:06,600 --> 00:13:07,880 (Come on.) 238 00:13:09,400 --> 00:13:12,880 These are my amaretti biscuits 239 00:13:12,880 --> 00:13:15,480 that I'm maybe going to put on the outside of the tart, 240 00:13:15,480 --> 00:13:18,360 I'm not convinced if I should or shouldn't yet. 241 00:13:22,120 --> 00:13:23,920 Come on. Come on. 242 00:13:30,160 --> 00:13:32,680 (What's the temperature...?) 243 00:13:33,920 --> 00:13:35,640 (Ridiculous...) 244 00:13:38,280 --> 00:13:41,360 OK, bakers, you've got ten mins on your frange. 245 00:13:41,360 --> 00:13:44,640 Ten, frange, obvs. 246 00:13:46,080 --> 00:13:47,440 Oh, no... 247 00:13:49,760 --> 00:13:51,720 Oh, it's like, two minutes... 248 00:13:55,680 --> 00:13:57,760 - I'm going to take it out. - Are you? - Yeah. 249 00:13:57,760 --> 00:14:00,880 - Bottling it, are you? - Going for underdone rather than overdone 250 00:14:00,880 --> 00:14:02,320 this time. Mix it about a bit. 251 00:14:07,840 --> 00:14:10,080 Dark on a couple of edges, but it's all right. 252 00:14:10,080 --> 00:14:12,040 - Well, hello there. - No! 253 00:14:12,040 --> 00:14:14,400 Oh, it's burning. Slightly burnt on the side... 254 00:14:14,400 --> 00:14:15,520 FLORA GASPS 255 00:14:15,520 --> 00:14:18,520 Oh, my God. I did not see that happening. 256 00:14:18,520 --> 00:14:20,560 Maybe a little trim... 257 00:14:24,480 --> 00:14:25,840 Yes, Paul! 258 00:14:25,840 --> 00:14:26,880 HE WHISTLES 259 00:14:34,320 --> 00:14:36,960 I really don't know if I should put my amaretti on or not. 260 00:14:36,960 --> 00:14:39,280 I think they're going to think my pastry's a bit dark. 261 00:14:39,280 --> 00:14:41,280 I might put it on to cover it up. 262 00:14:50,680 --> 00:14:52,320 Bakers, you've got one minute 263 00:14:52,320 --> 00:14:55,040 before you know if you've gone down the frangi-pan. 264 00:14:56,040 --> 00:14:57,360 I'm going to take it out. 265 00:15:09,400 --> 00:15:11,760 OK, bakers, that's time up. 266 00:15:11,760 --> 00:15:14,720 Move your tarts, please, to the end of your benches. 267 00:15:21,000 --> 00:15:23,840 'Paul and Mary will be expecting tempting tarts 268 00:15:23,840 --> 00:15:27,440 'of crisp golden shortcrust, filled with mouthwatering frangipane 269 00:15:27,440 --> 00:15:29,240 'and full-flavoured fruit.' 270 00:15:32,680 --> 00:15:35,040 For me, it's lacking a glaze. 271 00:15:35,040 --> 00:15:37,840 The reason why you put a glaze on is to cover up essentially 272 00:15:37,840 --> 00:15:40,680 the dried pears, because they look so bad sitting on the top. 273 00:15:40,680 --> 00:15:43,720 I tried to put it on, but it kind of disappeared in. 274 00:15:46,520 --> 00:15:48,000 That's not a crispy base. 275 00:15:48,000 --> 00:15:51,320 - When you don't blind-bake, it tends to be a lot more delicate. - Yes. 276 00:15:51,320 --> 00:15:54,920 Crumbly. You want that rigidity from the base to crack through 277 00:15:54,920 --> 00:15:58,840 - before you hit the frangipane. - The filling is just right, the balance. 278 00:15:58,840 --> 00:16:01,880 You're getting a nice jam at the bottom, and the pears are done. 279 00:16:01,880 --> 00:16:04,480 Overall, I think it looks unfinished. 280 00:16:10,240 --> 00:16:13,200 The appearance is really, really lovely. 281 00:16:13,200 --> 00:16:17,600 It's very professional, you sliced those pears perfectly evenly. 282 00:16:19,000 --> 00:16:21,600 - Oh, bit of a soggy bottom there. - No! 283 00:16:23,960 --> 00:16:25,640 It is quite an aromatic flavour. 284 00:16:25,640 --> 00:16:27,960 But the baking of the frangipane is perfect. 285 00:16:27,960 --> 00:16:30,640 It's perfumed, it's subtle and I like it. 286 00:16:30,640 --> 00:16:34,280 But the pastry definitely is not done underneath. 287 00:16:40,400 --> 00:16:42,920 It does look good, it's quite effective. 288 00:16:45,840 --> 00:16:47,920 The pastry is a little bit doughy. 289 00:16:47,920 --> 00:16:51,240 It's a nice flavour, I would say it's pineapple frangipane. 290 00:16:51,240 --> 00:16:53,160 - SUE: - You're not getting the rum? - No. 291 00:16:53,160 --> 00:16:54,720 It's quite bland. 292 00:17:01,680 --> 00:17:03,960 They look a bit of a mess. 293 00:17:03,960 --> 00:17:07,240 Just forget about the amaretti, doesn't add anything to it. 294 00:17:11,200 --> 00:17:13,000 Absolutely delicious. 295 00:17:13,000 --> 00:17:17,160 Because it's fresh apricots, it's quite sharp, which I like. 296 00:17:17,160 --> 00:17:19,800 Don't think the rosemary adds to it at all. 297 00:17:19,800 --> 00:17:21,160 I think it's overbaked. 298 00:17:21,160 --> 00:17:23,880 - I think you blind-baked it slightly too long. - OK. 299 00:17:23,880 --> 00:17:26,920 It is overbaked, but it isn't bitter and it isn't burnt. 300 00:17:26,920 --> 00:17:28,760 It IS burnt and it IS bitter. 301 00:17:28,760 --> 00:17:30,520 Thank you very much indeed. 302 00:17:30,520 --> 00:17:32,880 I tell you who's bitter... 303 00:17:36,960 --> 00:17:38,600 That looks stunning. 304 00:17:43,320 --> 00:17:46,040 Oh, it's done, but it could have done with a little bit longer, 305 00:17:46,040 --> 00:17:49,600 just to put a bit of colour on there. 306 00:17:49,600 --> 00:17:51,720 The inside is a lovely texture. 307 00:17:51,720 --> 00:17:54,520 It looks the part. I like it as a tart. 308 00:17:54,520 --> 00:17:55,960 OK, thank you. 309 00:18:02,280 --> 00:18:06,280 You have made a beautiful pattern of your plums on the top. 310 00:18:06,280 --> 00:18:09,480 The pastry looks a little overbaked. 311 00:18:09,480 --> 00:18:11,920 - You probably overbaked on the blind-bake. - Right. 312 00:18:11,920 --> 00:18:14,840 Or overbaked on the end one, but the chances are, if you'd overbaked 313 00:18:14,840 --> 00:18:17,520 on the end one, your frangipane would be baked, but it isn't. 314 00:18:17,520 --> 00:18:19,680 Sorry. 315 00:18:19,680 --> 00:18:21,200 (It's wrong...) 316 00:18:21,200 --> 00:18:22,640 Hmm. 317 00:18:22,640 --> 00:18:24,640 Your base is far too thick. 318 00:18:24,640 --> 00:18:26,280 I'm so sorry. 319 00:18:26,280 --> 00:18:28,720 Your plums aren't cooked, either. 320 00:18:28,720 --> 00:18:31,240 Timing is your nemesis, Alvin. 321 00:18:31,240 --> 00:18:33,400 Timing issues, timing issues. 322 00:18:39,080 --> 00:18:40,920 It is a bit chaotic on the top. 323 00:18:40,920 --> 00:18:43,480 It should be all fanning out beautifully, symmetrical, 324 00:18:43,480 --> 00:18:44,680 but it's not. 325 00:18:47,960 --> 00:18:50,560 Nicely baked. It's solid, it's perfect. 326 00:18:51,960 --> 00:18:54,200 That tastes beautiful. 327 00:18:54,200 --> 00:18:56,680 The pastry is thin, it's crisp. 328 00:18:56,680 --> 00:19:00,080 Frangipane is baked, as well, to perfection. 329 00:19:00,080 --> 00:19:03,680 I think the whole thing is a classic frangipane. Spot on. 330 00:19:03,680 --> 00:19:05,560 Messy top, tidy bottom! 331 00:19:05,560 --> 00:19:06,800 Thank you. 332 00:19:08,880 --> 00:19:11,080 Yeah, I'm really, really pleased with that. 333 00:19:11,080 --> 00:19:14,040 They liked the flavours, said it was a bit of a mess on top, 334 00:19:14,040 --> 00:19:16,680 which it was, but it's me, 335 00:19:16,680 --> 00:19:19,480 so it is always going to be a bit of a mess. 336 00:19:19,480 --> 00:19:22,200 Amaretti disaster. 337 00:19:22,200 --> 00:19:25,720 Again, just trying to do something different and it didn't pay off. 338 00:19:25,720 --> 00:19:28,720 I've been raised to always move forward, move on. 339 00:19:28,720 --> 00:19:31,560 My dad is a retired general in the Army, and... 340 00:19:33,440 --> 00:19:35,600 ..failure is not an option. You need to carry on. 341 00:19:35,600 --> 00:19:38,320 You'll never see me throwing the towel in and calling it a day 342 00:19:38,320 --> 00:19:39,760 and walking away from it. 343 00:19:41,400 --> 00:19:43,520 - SUE: - Pastry triumphs and tribulations 344 00:19:43,520 --> 00:19:45,880 are not the sole preserve of the Bake Off tent. 345 00:19:45,880 --> 00:19:48,440 Let me introduce you to the good people of Denby Dale, 346 00:19:48,440 --> 00:19:51,080 who've taken pastry, pies in particular, 347 00:19:51,080 --> 00:19:53,160 to a whole new dimension. 348 00:19:54,480 --> 00:19:58,160 Since the 18th century, this northern town has been celebrating 349 00:19:58,160 --> 00:20:02,240 as only a Yorkshireman knows how - with behemoth baking. 350 00:20:02,240 --> 00:20:06,640 In 1846, the oppressive Corn Laws, which kept the price of grain high 351 00:20:06,640 --> 00:20:10,400 and left the poor struggling to pay for bread, were finally axed. 352 00:20:10,400 --> 00:20:13,680 So how did they celebrate the repeal of the Corn Laws? 353 00:20:13,680 --> 00:20:16,640 By making a ginormous pie, of course. 354 00:20:16,640 --> 00:20:20,240 I'd have had a disco, I'm telling you. A pie?! Who has a pie? 355 00:20:20,240 --> 00:20:23,640 Sadly, the celebration with the eight-foot-wide pie was cut short 356 00:20:23,640 --> 00:20:26,840 when Joseph Pease, the master of ceremonies, fell into it 357 00:20:26,840 --> 00:20:29,000 and nearly drowned. 358 00:20:29,000 --> 00:20:32,400 Following the tragedy, it took Queen Victoria's Golden Jubilee 359 00:20:32,400 --> 00:20:36,360 to inspired Denby Dalers to once again take up their spoons. 360 00:20:36,360 --> 00:20:38,400 Now, Chris, I have to say, you've brought me here 361 00:20:38,400 --> 00:20:41,000 under false promises. I was expecting an enormous pie 362 00:20:41,000 --> 00:20:43,760 and all I've got is a rather lovely barren field. 363 00:20:43,760 --> 00:20:46,880 Well, there is pie here. Sadly for you, it's buried without a marker. 364 00:20:46,880 --> 00:20:50,240 - Why did they bury it? - They buried it because it was off. 365 00:20:50,240 --> 00:20:52,360 So presumably, this is an absolute disaster. 366 00:20:52,360 --> 00:20:54,640 They're never going to make any more pies again. 367 00:20:54,640 --> 00:20:57,080 Absolutely not, no. They had a very good run. 368 00:20:57,080 --> 00:20:59,560 There were two or three more, at least until we got to 1928. 369 00:20:59,560 --> 00:21:02,240 - What happened in 1928? - It got stuck in the oven. 370 00:21:02,240 --> 00:21:06,160 Chris, surely now people are saying, "Stop making pies!" 371 00:21:06,160 --> 00:21:09,800 No, in 1964, we were baking again. 372 00:21:09,800 --> 00:21:12,080 Large enough to feed 30,000 people, 373 00:21:12,080 --> 00:21:14,560 this was Denby Dale's biggest pie yet. 374 00:21:14,560 --> 00:21:17,120 The pressure was on to get this bake right. 375 00:21:17,120 --> 00:21:19,200 - REPORTER: - How does it feel to be key man 376 00:21:19,200 --> 00:21:21,240 for the biggest pie in the world? 377 00:21:21,240 --> 00:21:23,240 Well, I think it's a big responsibility 378 00:21:23,240 --> 00:21:26,480 and it's such delicate stuff to deal with, to keep fresh. 379 00:21:26,480 --> 00:21:29,400 It can soon go sour, can gravy. 380 00:21:29,400 --> 00:21:32,360 At last, they met with success and spurred on. 381 00:21:32,360 --> 00:21:36,000 In 1988, Denby Dalers decided to celebrate 200 years 382 00:21:36,000 --> 00:21:41,320 of giant pie-making by attempting to bake a world-record-breaking pie. 383 00:21:41,320 --> 00:21:44,440 The 1988 effort did indeed break the world record 384 00:21:44,440 --> 00:21:48,240 for the biggest meat and potato pie, and the villagers finally received 385 00:21:48,240 --> 00:21:50,880 the recognition they so richly deserved. 386 00:21:53,680 --> 00:21:56,720 'Baking a record-breaking pie is no mean feat. 387 00:21:56,720 --> 00:22:00,240 'But at least the bakers of Denby Dale knew what they were making.' 388 00:22:04,520 --> 00:22:06,920 Bakers, welcome to your Technical Challenge. 389 00:22:06,920 --> 00:22:10,840 Now, this is a recipe close to Paul's heart... 390 00:22:10,840 --> 00:22:13,200 just nestling underneath the chest hair. 391 00:22:13,200 --> 00:22:16,040 Now, Paul and Mary, of course, with all due respect, 392 00:22:16,040 --> 00:22:18,320 - you're not needed for this bit, so... - Goodbye. 393 00:22:18,320 --> 00:22:19,720 ...off you pop. 394 00:22:19,720 --> 00:22:24,200 Paul and Mary would very much like you to make...flaounes. 395 00:22:24,200 --> 00:22:27,000 It's a cheese-filled pastry made in Cyprus 396 00:22:27,000 --> 00:22:29,040 to celebrate the end of Lent. 397 00:22:29,040 --> 00:22:32,000 You've got two hours on the flaounes clock. 398 00:22:32,000 --> 00:22:34,960 - On your marks... - Get set, flaouna! 399 00:22:34,960 --> 00:22:36,800 - TAMAL: - What is this? 400 00:22:38,880 --> 00:22:42,440 Not in a million years have I heard of this recipe at all. 401 00:22:42,440 --> 00:22:44,880 Never heard of them, never heard of them! 402 00:22:44,880 --> 00:22:48,000 - It sounds like an airline. - It sounds like... - "Fly flaounes!" 403 00:22:48,000 --> 00:22:51,680 - It's the way you say it, it sounds like an insult. Flaounes. - Flaounes! 404 00:22:51,680 --> 00:22:54,160 I've made these a few times... 405 00:22:54,160 --> 00:22:56,800 No, not really! Never heard of that. 406 00:22:58,840 --> 00:23:01,000 I don't think they would've heard of these before. 407 00:23:01,000 --> 00:23:03,520 They wouldn't have heard of them. I haven't heard of them. 408 00:23:03,520 --> 00:23:05,240 They look absolutely delicious, 409 00:23:05,240 --> 00:23:07,520 but why did you choose them as a challenge? 410 00:23:07,520 --> 00:23:10,400 What I'm trying to do is test them on different levels. 411 00:23:10,400 --> 00:23:15,840 One is the cheese filling inside and two is the dough on the outside. 412 00:23:15,840 --> 00:23:18,840 It's got two flavourings in there as well. 413 00:23:18,840 --> 00:23:21,760 One is mastic and one is mahlepi. 414 00:23:21,760 --> 00:23:26,200 - Have you explained to them what to do with those? - No. 415 00:23:26,200 --> 00:23:29,600 I think that's totally unfair. It is the toughest challenge yet. 416 00:23:29,600 --> 00:23:31,120 Great, isn't it? 417 00:23:35,440 --> 00:23:38,480 The filling has got the cheeses in it, the semolina, 418 00:23:38,480 --> 00:23:39,880 it's got yeast in it. 419 00:23:39,880 --> 00:23:42,080 The instructions for the ingredients are... 420 00:23:42,080 --> 00:23:44,400 "Make the filling with all of the ingredients, 421 00:23:44,400 --> 00:23:47,120 "apart from the baking powder, and then rest." 422 00:23:47,120 --> 00:23:49,400 'Before tackling the pastry element, 423 00:23:49,400 --> 00:23:51,840 'the bakers must first prepare the filling.' 424 00:23:51,840 --> 00:23:53,680 There's a lot of cheese going in this. 425 00:23:53,680 --> 00:23:55,240 It'll do nothing for my figure! 426 00:23:55,240 --> 00:23:56,360 It's got sultanas in it, 427 00:23:56,360 --> 00:23:58,280 a bit of cheesy sweetness going on there. 428 00:23:58,280 --> 00:24:01,520 I mean, sultanas with cheese, you know, it's pretty odd. 429 00:24:03,680 --> 00:24:07,360 FLORA: It just feels wrong, the whole thing feels wrong. 430 00:24:07,360 --> 00:24:10,320 So I'm just going to mix it together with my hands. 431 00:24:10,320 --> 00:24:12,160 "Cover it and rest it," it says. 432 00:24:12,160 --> 00:24:15,000 Rest it down there in the proving drawer. 433 00:24:15,000 --> 00:24:17,880 Pastry next. Right, that's what we're here for. 434 00:24:20,880 --> 00:24:24,320 So it doesn't give any instructions about how to make the pastry. 435 00:24:24,320 --> 00:24:26,520 This is not like any pastry I've heard of. 436 00:24:26,520 --> 00:24:29,480 'The pastry has two very unusual ingredients.' 437 00:24:29,480 --> 00:24:31,400 - Urgh! - Mahlepi... 438 00:24:31,400 --> 00:24:33,320 Mahlepi, if that's how you pronounce it. 439 00:24:33,320 --> 00:24:37,520 Mahlepi is ground pits of the sour cherry. 440 00:24:37,520 --> 00:24:39,360 - NADIYA: - Mastic, I've never heard of that, 441 00:24:39,360 --> 00:24:42,000 I don't even know what that is used for. 442 00:24:42,000 --> 00:24:45,720 I've used that in a bathroom a few times, like, putting things together. 443 00:24:45,720 --> 00:24:47,560 I've never used it in baking. 444 00:24:48,600 --> 00:24:51,840 I have no idea what this is. No idea. 445 00:24:51,840 --> 00:24:54,960 'A popular spice in Greek and Cypriot cuisine,' 446 00:24:54,960 --> 00:24:57,960 'mastic is a crystallised tree resin with an unmistakable...' 447 00:24:57,960 --> 00:24:59,240 Ugh! 448 00:24:59,240 --> 00:25:00,680 '..pine aroma.' 449 00:25:00,680 --> 00:25:02,280 It's nasty! 450 00:25:02,280 --> 00:25:04,680 Oh! Oh... 451 00:25:04,680 --> 00:25:08,080 That's like some industrial-strength cleaner. 452 00:25:08,080 --> 00:25:10,800 It's like eating sand! 453 00:25:10,800 --> 00:25:13,880 'And there's something else which makes this pastry special.' 454 00:25:13,880 --> 00:25:16,960 I've never made a pastry with yeast in it... 455 00:25:16,960 --> 00:25:20,600 which makes it feel so much more like bread than it does pastry. 456 00:25:20,600 --> 00:25:24,480 I assume they want it to be a bit biscuit-like in texture. 457 00:25:24,480 --> 00:25:29,400 Don't know, maybe it's like filo. Is it like filo? I don't know. 458 00:25:33,240 --> 00:25:35,240 They haven't told you whether to knead or not. 459 00:25:35,240 --> 00:25:37,400 Says, "Make the pastry, then rest." 460 00:25:37,400 --> 00:25:39,200 Pastries, you don't normally knead, 461 00:25:39,200 --> 00:25:42,240 but it's something that you've got to make sure everything is combined. 462 00:25:42,240 --> 00:25:43,640 'If the pastry is overworked, 463 00:25:43,640 --> 00:25:46,400 'it will become tough and brittle and could break.' 464 00:25:46,400 --> 00:25:48,200 Can't make up my mind. 465 00:25:48,200 --> 00:25:50,520 My instincts say to knead it a little bit. 466 00:25:50,520 --> 00:25:52,640 It's a good little workout, actually. 467 00:25:54,320 --> 00:25:57,840 Just realised it's pastry week and not bread week. 468 00:26:01,080 --> 00:26:04,320 'The bakers have just one hour remaining.' 469 00:26:04,320 --> 00:26:07,760 "Add the baking powder to the filling, divide into 12." 470 00:26:07,760 --> 00:26:09,000 Baking powder... 471 00:26:09,000 --> 00:26:11,560 "Divide pastry into 12 and roll into squares." 472 00:26:12,600 --> 00:26:15,640 How big these babies are meant to be, I'm not too sure. 473 00:26:20,560 --> 00:26:22,400 They're not exactly square. 474 00:26:22,400 --> 00:26:24,120 I've been looking around constantly. 475 00:26:24,120 --> 00:26:25,880 Help me cheat! 476 00:26:25,880 --> 00:26:28,800 After last week's thick pittas I did, 477 00:26:28,800 --> 00:26:31,920 I'm going to try and roll them a bit thinner. 478 00:26:31,920 --> 00:26:34,000 Not getting any clues from this lot. 479 00:26:39,720 --> 00:26:41,600 Oh...stupid Technical. 480 00:26:42,720 --> 00:26:46,640 So we've got to coat one side of the pastry with the sesame seeds. 481 00:26:50,200 --> 00:26:51,960 Question is which side. 482 00:26:51,960 --> 00:26:55,080 Sesame is on the inside, just because I thought there's no way 483 00:26:55,080 --> 00:26:57,040 it's going to stick to the outside. 484 00:26:57,040 --> 00:26:59,640 I'm going to put it on the other side. Yeah. 485 00:26:59,640 --> 00:27:03,240 "Then you put the filling in the centre of each square 486 00:27:03,240 --> 00:27:04,880 "and fold over the edges..." 487 00:27:04,880 --> 00:27:06,600 "Leaving the centres exposed." 488 00:27:08,000 --> 00:27:10,320 But then you get a really thick layer of pastry. 489 00:27:10,320 --> 00:27:12,240 That doesn't seem very pleasant. 490 00:27:15,360 --> 00:27:17,000 Really? 491 00:27:17,000 --> 00:27:19,280 You've just got to guess. 492 00:27:19,280 --> 00:27:21,200 No, it can't be. 493 00:27:21,200 --> 00:27:23,000 That looks quite nice. 494 00:27:23,000 --> 00:27:28,360 Sorry to all of Cyprus if I'm ruining a lovely national dish. 495 00:27:28,360 --> 00:27:31,240 Decisions, decisions - all of them wrong. 496 00:27:32,640 --> 00:27:35,320 'Paul's recipe doesn't state how long to bake for.' 497 00:27:35,320 --> 00:27:38,960 I guess these should bake for sort of...I don't know... 498 00:27:38,960 --> 00:27:41,720 half an hour or something like that? 499 00:27:44,720 --> 00:27:46,000 Come on! 500 00:27:48,160 --> 00:27:51,480 I hope it's right. I hope I interpreted it right. 501 00:27:51,480 --> 00:27:53,600 It's all in the hands of the oven now. 502 00:28:00,600 --> 00:28:02,000 Well, they're in. 503 00:28:02,000 --> 00:28:03,800 That's pretty relaxing, all in all. 504 00:28:05,120 --> 00:28:06,680 Has everyone got theirs in the oven? 505 00:28:06,680 --> 00:28:07,800 Yeah. 506 00:28:09,400 --> 00:28:11,320 I hate you. I hate all of you. 507 00:28:11,320 --> 00:28:13,120 I mean, I love my fellow bakers. 508 00:28:18,120 --> 00:28:22,080 Bakers, that's ten minutes and this little bird will have FLAOUNES. 509 00:28:28,480 --> 00:28:30,840 "During cooking, reduce the temperature... 510 00:28:30,840 --> 00:28:32,440 "to make them golden brown." 511 00:28:32,440 --> 00:28:35,440 I might have turned the temperature up and not down. 512 00:28:37,280 --> 00:28:38,920 They don't need to know that. 513 00:28:45,200 --> 00:28:47,600 Mine is so like pizza! 514 00:28:47,600 --> 00:28:48,720 Cypriot pizza. 515 00:28:50,840 --> 00:28:52,400 Top one is going to be raw. 516 00:28:52,400 --> 00:28:55,200 I underestimated how long it was going to take to shape them. 517 00:28:55,200 --> 00:28:57,840 They do look like they're going to be very neat ones, though. 518 00:28:57,840 --> 00:29:01,120 - Yeah, they look really neat. - That's what they want, neat and raw. 519 00:29:04,840 --> 00:29:07,160 Bakers, you have flao-una minutes. 520 00:29:07,160 --> 00:29:10,400 - One? - That's it. - That's that, then. 521 00:29:16,240 --> 00:29:17,840 Please bake. 522 00:29:31,200 --> 00:29:33,720 OK, bakers, time's up for the cheesy Cypriot parcels. 523 00:29:33,720 --> 00:29:36,200 Please bring them up 524 00:29:36,200 --> 00:29:38,280 and leave them on the gingham table. 525 00:29:40,800 --> 00:29:44,080 Paul and Mary are looking for 12 identical flaounes 526 00:29:44,080 --> 00:29:46,640 with a thin crust and a high dome shape. 527 00:29:58,720 --> 00:30:01,360 Right, shall we start over here, Mary? 528 00:30:02,600 --> 00:30:05,480 Now, straight away, what we're looking for 529 00:30:05,480 --> 00:30:07,400 is sesame seed on the outside. 530 00:30:07,400 --> 00:30:10,720 You have the square, you have the cheese filling, 531 00:30:10,720 --> 00:30:13,480 but there's no sesame seeds and it's too flat. 532 00:30:13,480 --> 00:30:16,040 Actually, the interior doesn't look too bad. 533 00:30:16,040 --> 00:30:17,840 It smells like a flaouna. 534 00:30:19,840 --> 00:30:22,560 - Tastes like a flaouna, too. - Mm. 535 00:30:22,560 --> 00:30:26,040 Problem is, they don't look like flaounes. 536 00:30:26,040 --> 00:30:29,520 Right, move onto the next one. This looks more like a flaouna. 537 00:30:30,920 --> 00:30:32,840 It's got a good colour. 538 00:30:32,840 --> 00:30:35,400 It's just too flat. 539 00:30:35,400 --> 00:30:36,640 Tastes very nice. 540 00:30:38,040 --> 00:30:41,480 Mm. It does taste good. 541 00:30:41,480 --> 00:30:43,600 Right, let's move onto these pizzas. 542 00:30:46,040 --> 00:30:48,680 Oh, dear. It's not encased at all. 543 00:30:48,680 --> 00:30:50,600 It's a deconstructed flaouna. 544 00:30:50,600 --> 00:30:54,080 - Lots of sesame seeds, though. - Yes. Underneath. 545 00:30:58,080 --> 00:30:59,800 It tastes fine. 546 00:30:59,800 --> 00:31:02,160 It's just that the pastry hasn't come over the top 547 00:31:02,160 --> 00:31:04,160 and got that fold in. 548 00:31:04,160 --> 00:31:06,760 Now, these are a bit more like it, if I'm honest. 549 00:31:06,760 --> 00:31:10,720 There's sesame seed on the outside. It's folded correctly, too. 550 00:31:10,720 --> 00:31:12,960 And a lovely shine from the glaze. 551 00:31:12,960 --> 00:31:15,800 They're not bad. Not bad at all. 552 00:31:15,800 --> 00:31:17,600 Right, moving on. 553 00:31:17,600 --> 00:31:21,160 There is sesame seed on the outside, sesame seed on the bottom. 554 00:31:22,680 --> 00:31:26,680 - And it's very thick there. - It needs to be rolled out much thinner. 555 00:31:28,720 --> 00:31:31,600 - Tastes all right. - Tastes like a flaouna. 556 00:31:31,600 --> 00:31:34,680 Right, these are almost like crowns. 557 00:31:34,680 --> 00:31:36,520 And they're a little bit haphazard shape. 558 00:31:36,520 --> 00:31:39,040 Because it's a yeasted dough, I think they've pulled it. 559 00:31:39,040 --> 00:31:42,600 It's a little bit undercooked, this one, I think. 560 00:31:42,600 --> 00:31:44,920 And the glaze is a bit patchy. 561 00:31:46,280 --> 00:31:49,760 It does need a little bit longer in the oven. Right, moving on. 562 00:31:51,080 --> 00:31:54,440 - Interesting. - Cornish flaounes. - It is a Cornish flaouna. 563 00:31:54,440 --> 00:31:57,480 You've got the height there. You've got the bubble coming out the top, 564 00:31:57,480 --> 00:32:01,520 - which is good, but the shape's all wrong. - They've got it all even. 565 00:32:01,520 --> 00:32:03,640 And that lovely colour underneath. 566 00:32:03,640 --> 00:32:07,960 'Mary and Paul will now rate the flaounes from seven to one.' 567 00:32:07,960 --> 00:32:11,400 In seventh place is...this one. Whose is this? 568 00:32:12,800 --> 00:32:14,200 The sesame seeds weren't there. 569 00:32:14,200 --> 00:32:16,560 Did you put the baking powder in all together as well? 570 00:32:16,560 --> 00:32:20,360 - I did but I flattened out the cheese. - You need it to be high. 571 00:32:21,520 --> 00:32:25,680 And in sixth place, these were just open and flat. 572 00:32:25,680 --> 00:32:29,200 'In fifth place is Paul, and in fourth, Nadiya.' 573 00:32:29,200 --> 00:32:32,800 And in third place is...this one. 574 00:32:32,800 --> 00:32:34,640 Whose is this? Pretty good. 575 00:32:34,640 --> 00:32:38,160 - You got the nice height, you just got the fold all wrong. - Yeah. 576 00:32:38,160 --> 00:32:40,000 In second place... 577 00:32:42,040 --> 00:32:45,240 You've got the fold right here and a little bit flat. 578 00:32:45,240 --> 00:32:48,720 A beautiful colour and plenty of sesame seeds. 579 00:32:48,720 --> 00:32:53,280 And in first place is this one. Whose is this? 580 00:32:53,280 --> 00:32:57,800 The overall look of that could just about pass as a flaouna. 581 00:32:57,800 --> 00:33:00,680 - Well done, Matt. - OK, Cheers. - MEL: Well done, Matt. 582 00:33:00,680 --> 00:33:03,120 APPLAUSE 583 00:33:03,120 --> 00:33:05,160 That's a turn up for the books, wasn't it? 584 00:33:05,160 --> 00:33:07,040 Bad morning, better afternoon, 585 00:33:07,040 --> 00:33:09,640 so...yeah, one balances out the other a little bit. 586 00:33:09,640 --> 00:33:12,280 I said the words, didn't I? I said I wanted it. 587 00:33:12,280 --> 00:33:15,800 Sounded cocky and the universe beat me back down. 588 00:33:15,800 --> 00:33:18,320 Get in your place! 589 00:33:18,320 --> 00:33:21,760 It's a disappointing day. It's a really disappointing day. 590 00:33:34,280 --> 00:33:38,080 What impression do you get overall as to who's doing well this weekend? 591 00:33:38,080 --> 00:33:41,520 What's really difficult, and more so this year than any other year, 592 00:33:41,520 --> 00:33:44,080 they go from the top down to the bottom and vice versa on every 593 00:33:44,080 --> 00:33:47,080 challenge, so to actually judge it is getting harder and harder. 594 00:33:47,080 --> 00:33:49,960 I mean, Matt, his frangipane tart was very bland, 595 00:33:49,960 --> 00:33:52,760 and then come the Technical, there he is right at the top. 596 00:33:52,760 --> 00:33:55,200 Someone like Flora, the ideas are there. 597 00:33:55,200 --> 00:33:59,600 But she's got to do what we ask her to do and forget all the extras. 598 00:33:59,600 --> 00:34:01,080 Who do you think's in trouble? 599 00:34:01,080 --> 00:34:03,720 It's Alvin, because he was down there in the Signature 600 00:34:03,720 --> 00:34:06,560 because it just wasn't baked, and in the Technical, he was sixth. 601 00:34:06,560 --> 00:34:08,920 Alvin has really got to pull up his socks. 602 00:34:08,920 --> 00:34:10,920 So, Alvin is in trouble. 603 00:34:10,920 --> 00:34:14,240 - What needs to happen for him to be saved? - A miracle. 604 00:34:14,240 --> 00:34:15,920 If Alvin has a great day today, 605 00:34:15,920 --> 00:34:18,480 I mean an unbelievable day today, you never know. 606 00:34:18,480 --> 00:34:21,080 - Anything could happen. - Anything could happen in the tent. 607 00:34:21,080 --> 00:34:23,160 - I'm excited, are you? - I'm on tenters. 608 00:34:23,160 --> 00:34:26,240 I won't sleep for the rest of the day, which is unlike me. 609 00:34:29,640 --> 00:34:33,600 Good morning, Magnificent Seven. Now, Showstopper day. 610 00:34:33,600 --> 00:34:37,520 Paul and Mary, please, would love you to tackle 611 00:34:37,520 --> 00:34:40,240 that classic of the 1970s, 612 00:34:40,240 --> 00:34:43,320 the star of thousands of drinks parties. 613 00:34:43,320 --> 00:34:45,840 They would like you, please, to make vol-au-vents. 614 00:34:45,840 --> 00:34:49,720 They'd like you to make your own puff pastry from scratch 615 00:34:49,720 --> 00:34:51,880 and two different types of vol-au-vents. 616 00:34:51,880 --> 00:34:55,880 24 of each, which makes, by my mathematics, 48. 617 00:34:55,880 --> 00:34:59,080 Now, I'm off to get into my Bri-nylon boob tube 618 00:34:59,080 --> 00:35:01,520 - and my terry towelling hot pants. - Hello, sailor. 619 00:35:01,520 --> 00:35:04,840 In the meantime, you've got three hours and 45 minutes 620 00:35:04,840 --> 00:35:07,640 while I get the white wine warming nicely. 621 00:35:07,640 --> 00:35:09,360 - On your marks. - Get set. - Bake! 622 00:35:14,240 --> 00:35:16,880 I don't think we ever had any dinner parties when I was young. 623 00:35:16,880 --> 00:35:19,480 I don't know if my mum would have ever made vol-au-vents. 624 00:35:19,480 --> 00:35:23,240 It wasn't the sort of thing done in my house! 625 00:35:23,240 --> 00:35:25,680 I'm old enough, unlike some of the rest in the tent, 626 00:35:25,680 --> 00:35:27,880 to remember vol-au-vents! 627 00:35:27,880 --> 00:35:30,080 Of the '70s, the late '70s, '80s. 628 00:35:30,080 --> 00:35:32,640 And normally, in them days, it was egg mayonnaise. 629 00:35:32,640 --> 00:35:34,600 At the moment, I'm just going to mix the dough. 630 00:35:34,600 --> 00:35:36,680 I'm doing the dough for the pastry itself. 631 00:35:36,680 --> 00:35:39,480 Brand-new day, brand-new challenge, so going to give it a good go. 632 00:35:41,360 --> 00:35:43,240 We've given them plenty of time to do it, 633 00:35:43,240 --> 00:35:45,400 but the trickiest part is making the puff pastry. 634 00:35:45,400 --> 00:35:49,640 We want a good rise, we want it nice and straight, with all equal colour. 635 00:35:49,640 --> 00:35:51,040 I love vol-au-vents, 636 00:35:51,040 --> 00:35:54,640 providing they're beautifully cooked, lovely light pastry, 637 00:35:54,640 --> 00:35:57,440 beautiful layers and well-filled. 638 00:35:57,440 --> 00:35:59,040 Lots of filling. 639 00:36:00,960 --> 00:36:04,320 'Puff pastry's light and flaky texture is made by creating 640 00:36:04,320 --> 00:36:08,040 'layers of butter and pastry in a series of folds.' 641 00:36:08,040 --> 00:36:11,320 So, this is my pastry mix. 642 00:36:11,320 --> 00:36:14,480 At the moment, just flour and water. 643 00:36:14,480 --> 00:36:17,480 I'm going to get that sort of fully combined and get it to chill down 644 00:36:17,480 --> 00:36:19,960 in the fridge before I add the butter as another layer, 645 00:36:19,960 --> 00:36:24,080 and then start the process of folding my puff pastry. 646 00:36:24,080 --> 00:36:25,560 'Once the pastry's chilling, 647 00:36:25,560 --> 00:36:28,600 'the bakers can concentrate on the butter layer.' 648 00:36:28,600 --> 00:36:30,880 I need to break the butter down - there's two blocks. 649 00:36:30,880 --> 00:36:33,720 Got to fold them together, break them down, get them to the shape 650 00:36:33,720 --> 00:36:35,960 that I need, ready to go into parts of pastry. 651 00:36:37,160 --> 00:36:41,080 The main thing with puff pastry is that the butter stays really cold, 652 00:36:41,080 --> 00:36:45,080 so the pastry and the butter are both the same temperature, 653 00:36:45,080 --> 00:36:47,240 so that when they meet they don't melt. 654 00:36:47,240 --> 00:36:50,680 If the butter all melts, there's no rise in the dough at all 655 00:36:50,680 --> 00:36:55,800 and you just get a kind of fairly nice circle of stodge. 656 00:36:55,800 --> 00:36:58,320 'When the butter has reached the desired shape and depth, 657 00:36:58,320 --> 00:36:59,960 'it's then encased in the pastry.' 658 00:36:59,960 --> 00:37:01,600 It's important you seal everything 659 00:37:01,600 --> 00:37:04,720 so there is no butter sort of exposed. 660 00:37:04,720 --> 00:37:07,920 'Then it's rolled and folded.' 661 00:37:07,920 --> 00:37:11,440 The secret to this was to keep everything really neat and form edges 662 00:37:11,440 --> 00:37:14,840 to be straight so everything's sort of folded together nicely. 663 00:37:14,840 --> 00:37:16,920 'The pastry then needs to be chilled. 664 00:37:16,920 --> 00:37:19,480 'This process should be repeated several times. 665 00:37:19,480 --> 00:37:23,240 'More folds means more layers and better puff.' 666 00:37:23,240 --> 00:37:25,840 You want the dough to roll easily so you don't need to use too 667 00:37:25,840 --> 00:37:28,760 much pressure, because the more pressure you use, the more 668 00:37:28,760 --> 00:37:31,080 you're pushing the butter into the dough, 669 00:37:31,080 --> 00:37:33,040 which, again, messes up the layering. 670 00:37:33,040 --> 00:37:35,440 I need to get the lamination of the pastry right. 671 00:37:35,440 --> 00:37:38,400 If I'm going to perform well today, it's got to be that. 672 00:37:38,400 --> 00:37:42,120 The rest is just a bonus but the lamination needs to be perfect. 673 00:37:44,320 --> 00:37:46,320 - Hello, Ian. - Good morning, good morning. 674 00:37:46,320 --> 00:37:50,240 I am very impressed with the way you've kept your ends straight. 675 00:37:50,240 --> 00:37:53,640 - Very neat, very Ian. - Yeah. Mm-hmm! 676 00:37:53,640 --> 00:37:57,160 - You should get a wonderful rise from it. - I really hope so. 677 00:37:57,160 --> 00:37:58,480 These have been my nemesis. 678 00:37:58,480 --> 00:38:01,040 They've been the thing I've been dreading the most. 679 00:38:01,040 --> 00:38:03,120 What kind of vol-au-vents are you making? 680 00:38:03,120 --> 00:38:05,280 So, I'm making a mushroom vol-au-vent, 681 00:38:05,280 --> 00:38:07,080 three mushroom vol-au-vents, 682 00:38:07,080 --> 00:38:09,480 with just regular horse chestnuts and porcini, 683 00:38:09,480 --> 00:38:11,160 - and then some truffle oil on top. - Ooh! 684 00:38:11,160 --> 00:38:13,960 - How delicious. - With some lemon and thyme in there as well. - Yes. 685 00:38:13,960 --> 00:38:17,520 - And the other one? - And the other one, this is my risk for the week. 686 00:38:17,520 --> 00:38:21,680 This is my scallop one, with some squid ink in there. 687 00:38:21,680 --> 00:38:23,720 'Ian will add bacon and vermouth 688 00:38:23,720 --> 00:38:26,760 'to his black scallop and squid ink vol-au-vents.' 689 00:38:26,760 --> 00:38:29,320 - Is there anything that's worrying you? - I spoke to my wife 690 00:38:29,320 --> 00:38:31,760 the night before last. I left her some of this filling. 691 00:38:31,760 --> 00:38:33,880 She said, "Ian, I don't like it." 692 00:38:33,880 --> 00:38:36,560 - You can't tell me that now! - I mean, it is daring. - Yeah, I mean, 693 00:38:36,560 --> 00:38:38,760 jet-black food is a little bit risque. 694 00:38:40,680 --> 00:38:42,960 I don't want to sort of manipulate it too much. 695 00:38:42,960 --> 00:38:45,520 You know, you don't want the butter to get too warm. 696 00:38:45,520 --> 00:38:49,080 I'm going to wrap these up and I'll put them in the freezer. 697 00:38:49,080 --> 00:38:50,920 Just for ten, 15 minutes. 698 00:38:55,320 --> 00:38:57,000 Just get that in the freezer. 699 00:38:57,000 --> 00:39:00,080 My vol-au-vents are...just remind myself. 700 00:39:00,080 --> 00:39:02,280 I'm doing a garlic and chilli prawn 701 00:39:02,280 --> 00:39:06,960 marinated on risotto with a pea puree underneath, 702 00:39:06,960 --> 00:39:08,720 and then I'm doing a sweet one, 703 00:39:08,720 --> 00:39:12,680 which is my take on the '70s, '80s trifle. 704 00:39:12,680 --> 00:39:15,960 'Paul's trifle-inspired vol-au-vents will be layered with creme pat, 705 00:39:15,960 --> 00:39:19,720 'raspberry coulis and cream, with a fresh raspberry sitting on top.' 706 00:39:22,680 --> 00:39:24,520 This is unreal, isn't it? 707 00:39:25,640 --> 00:39:27,800 That's horrendous. 708 00:39:27,800 --> 00:39:31,200 It's jolly cold, so it's a perfect day for making pastry. 709 00:39:33,520 --> 00:39:36,560 Just adds some drama to the occasion, doesn't it? 710 00:39:36,560 --> 00:39:37,680 Biblical pastry. 711 00:39:41,000 --> 00:39:44,640 'Creating perfect puff is a tricky enough challenge for the bakers. 712 00:39:44,640 --> 00:39:47,040 'But, true to form, Flora is pushing herself 713 00:39:47,040 --> 00:39:49,680 'by adding another element to her pastry.' 714 00:39:49,680 --> 00:39:53,320 I am just doing my second dough, which will be the chocolate one. 715 00:39:53,320 --> 00:39:56,520 - A chocolate one? - Ooh! - How are you incorporating the chocolate? 716 00:39:56,520 --> 00:39:59,560 - I've never seen her so excited! - Well, it is quite different. 717 00:39:59,560 --> 00:40:00,960 It is quite different. 718 00:40:00,960 --> 00:40:04,360 'Flora's chocolate puff pastry will be filled with chocolate ganache 719 00:40:04,360 --> 00:40:06,400 'and topped with hazelnut and praline. 720 00:40:06,400 --> 00:40:10,000 'Her savoury canapes will be filled with asparagus and Parma ham.' 721 00:40:10,000 --> 00:40:12,600 How does the chocolate react with the puff pastry 722 00:40:12,600 --> 00:40:16,040 - when you're baking it? - The cocoa powder can affect 723 00:40:16,040 --> 00:40:19,640 the actual puff but I've managed to get it to work twice, 724 00:40:19,640 --> 00:40:23,440 so I hope that it happens for me today. 725 00:40:29,440 --> 00:40:33,720 'Not only do Paul and Mary want to see light-layered pastry, 726 00:40:33,720 --> 00:40:35,840 'they also want fillings that are flavoursome 727 00:40:35,840 --> 00:40:38,840 'and transform the vol-au-vents into the perfect canape.' 728 00:40:40,800 --> 00:40:43,400 I'm sort of doing a his'n'hers vol-au-vent. 729 00:40:43,400 --> 00:40:45,200 So, one for my wife. 730 00:40:45,200 --> 00:40:47,360 I asked what she'd like in the vol-au-vent 731 00:40:47,360 --> 00:40:49,520 and she wanted smoked trout and horseradish, 732 00:40:49,520 --> 00:40:51,560 and then I worked out what I was going to have, 733 00:40:51,560 --> 00:40:55,680 and I was going to have...almost like a full English breakfast vol-au-vent. 734 00:40:55,680 --> 00:40:58,840 'Matt's full English vol-au-vents will contain sausage and bacon 735 00:40:58,840 --> 00:41:01,000 'and be topped with a quail's egg.' 736 00:41:01,000 --> 00:41:03,440 It's a fancy sort of dinner party vol-au-vent, 737 00:41:03,440 --> 00:41:06,440 and then one just from a caff. That's the look I'm going for. 738 00:41:06,440 --> 00:41:09,480 'While Matt opts for traditional British flavours, 739 00:41:09,480 --> 00:41:12,920 'Nadiya is drawing on her Bengali roots to impress.' 740 00:41:12,920 --> 00:41:16,400 So, I am doing a Bengali korma vol-au-vent 741 00:41:16,400 --> 00:41:18,880 with a poached quail's egg on top, 742 00:41:18,880 --> 00:41:21,920 and I'm doing a cod and clementine vol-au-vent. 743 00:41:21,920 --> 00:41:23,480 - Cod and clementine? - Yeah. 744 00:41:25,040 --> 00:41:28,520 'Nadiya's cod recipe will use the peel of two small clementines, 745 00:41:28,520 --> 00:41:31,840 'while her Bengali chicken korma is spiced with cardamom, cinnamon, 746 00:41:31,840 --> 00:41:33,600 'star anise and cloves.' 747 00:41:33,600 --> 00:41:35,480 What made you choose these? 748 00:41:35,480 --> 00:41:38,520 These are my mum and my grandma's recipes. 749 00:41:38,520 --> 00:41:39,680 When my mum was little, 750 00:41:39,680 --> 00:41:43,000 my mum would eat the clementines and my grandma would keep the peel, 751 00:41:43,000 --> 00:41:45,400 wondering what she could possibly do with it, 752 00:41:45,400 --> 00:41:47,120 and that is what she came up with. 753 00:41:47,120 --> 00:41:49,480 And that is an unbelievably - for me, anyway, 754 00:41:49,480 --> 00:41:53,960 and I hope you guys like it - but it is such an amazing combination. 755 00:41:53,960 --> 00:41:56,840 'Like Nadiya, Alvin's also using his childhood memories 756 00:41:56,840 --> 00:41:59,680 'as inspiration for one of his vol-au-vents' fillings.' 757 00:41:59,680 --> 00:42:02,320 Chicken a la King is obviously an American dish, 758 00:42:02,320 --> 00:42:03,720 and being in the Philippines, 759 00:42:03,720 --> 00:42:07,320 we sort of get this recipe from them, so I grew up with it. 760 00:42:07,320 --> 00:42:10,760 It brings back memories - Mum making it in a big case and stuff, 761 00:42:10,760 --> 00:42:12,200 so it's quite good. 762 00:42:12,200 --> 00:42:15,240 'Alvin's other vol-au-vents will be his version of salmon en croute, 763 00:42:15,240 --> 00:42:17,720 'using smoked salmon, creme fraiche and dill.' 764 00:42:19,240 --> 00:42:22,440 There's a lot going on in there to get into that small vol-au-vent, 765 00:42:22,440 --> 00:42:25,200 - isn't it? - Yes, I'm not going to put everything in, 766 00:42:25,200 --> 00:42:26,880 but I made some for me later. 767 00:42:26,880 --> 00:42:28,640 I'm going to be standing very close to you 768 00:42:28,640 --> 00:42:31,600 because I know there's going to be an awful lot left over. 769 00:42:31,600 --> 00:42:34,160 - Thank you, Alvin. - Thank you. 770 00:42:34,160 --> 00:42:36,360 'The fillings are a key part of this challenge, 771 00:42:36,360 --> 00:42:40,200 'so Tamal's chosen a recipe that has been close to his heart for years.' 772 00:42:40,200 --> 00:42:42,560 This is basically inspired by a sandwich that I had 773 00:42:42,560 --> 00:42:45,160 a few years ago. It was top two sandwiches of my life. 774 00:42:45,160 --> 00:42:47,920 It was a pork sandwich and they fried the meat with the fennel 775 00:42:47,920 --> 00:42:50,960 and the rosemary, and I think about that sandwich quite a lot. 776 00:42:50,960 --> 00:42:52,680 'Tamal's pulled pork vol-au-vents 777 00:42:52,680 --> 00:42:54,920 'will be matched in flavour by his second filling, 778 00:42:54,920 --> 00:42:57,480 'which will be spicy chicken and coriander.' 779 00:43:01,520 --> 00:43:05,520 It's definitely got chilli in it! 780 00:43:05,520 --> 00:43:08,960 OK, bakers, you're halfway through your three and 3/4 hour challenge, 781 00:43:08,960 --> 00:43:14,280 which means you've got one hour, 52 and a half minutes remaining. 782 00:43:14,280 --> 00:43:18,200 It's looking good. I can see the butter lamination inside, so... 783 00:43:18,200 --> 00:43:20,400 What you don't want to see is butter being in there, 784 00:43:20,400 --> 00:43:24,640 because it means it hasn't amalgamated with the dough. 785 00:43:24,640 --> 00:43:27,080 That's not a good thing for puff. 786 00:43:27,080 --> 00:43:29,360 Look at my butter. Why is it so lumpy? 787 00:43:32,520 --> 00:43:36,320 - My butter looks a bit mottled, like it's chunks. - Yeah, so's mine. 788 00:43:36,320 --> 00:43:38,600 Because I've tried to get it to cool quickly, 789 00:43:38,600 --> 00:43:40,360 the butter's just frozen so fast, 790 00:43:40,360 --> 00:43:43,400 when I've gone to roll it, it's just broken up into pieces. 791 00:43:45,400 --> 00:43:49,280 - There's quite a lot of, um... - Lumps? 792 00:43:49,280 --> 00:43:51,720 - It's a bit like a cellulite-y thigh. - It is. 793 00:43:51,720 --> 00:43:53,680 Nadiya's has gone the same. 794 00:43:53,680 --> 00:43:55,880 Um...I don't know, it's all right. 795 00:43:55,880 --> 00:43:57,720 Are you feeling the presh with the puff? 796 00:43:57,720 --> 00:44:00,200 Well, this isn't ideal but, yeah, I think I'll be all right. 797 00:44:00,200 --> 00:44:02,040 That's what they're getting now, anyway. 798 00:44:02,040 --> 00:44:03,960 I haven't got time to start again. 799 00:44:05,560 --> 00:44:08,480 I'm making a second batch. I just need it to work. 800 00:44:09,680 --> 00:44:12,480 There's time, there's always time. 801 00:44:12,480 --> 00:44:14,760 'Once the bakers have got their hard-earned layers, 802 00:44:14,760 --> 00:44:16,240 'they need to keep them.' 803 00:44:16,240 --> 00:44:18,240 So, this cutting is very important. 804 00:44:18,240 --> 00:44:20,320 The crucial bit to it, I think, really. 805 00:44:20,320 --> 00:44:21,960 If I sort of cut like that, 806 00:44:21,960 --> 00:44:23,880 the greasy butter will lock the sides 807 00:44:23,880 --> 00:44:25,640 and then it will not rise above me. 808 00:44:25,640 --> 00:44:28,520 It's those little things, I think, that if you focus on it, 809 00:44:28,520 --> 00:44:30,200 you'll be rewarded in the end. 810 00:44:30,200 --> 00:44:33,480 14, 15. 811 00:44:33,480 --> 00:44:36,000 I'm under pressure because we're running out of time 812 00:44:36,000 --> 00:44:38,880 and they're not even in the oven yet, let alone filled. 813 00:44:40,600 --> 00:44:42,600 OK, bakers, you've got an hour to go 814 00:44:42,600 --> 00:44:45,200 before the vol-au-vents buffet will be served. 815 00:44:45,200 --> 00:44:48,960 One hour before the vol-au-vents buffet will be served. 816 00:44:48,960 --> 00:44:50,320 Thanking you. 817 00:44:50,320 --> 00:44:55,360 I am rushing, so I need to just stop and just calm down. 818 00:44:55,360 --> 00:44:59,680 And just do this because I will just mess it up otherwise. 819 00:45:01,280 --> 00:45:02,840 Ah, this is so fiddly. 820 00:45:10,440 --> 00:45:12,240 I'm all right at the moment, yeah. 821 00:45:12,240 --> 00:45:14,920 I'm just sort of trucking on, you know what I mean? It's, um... 822 00:45:14,920 --> 00:45:17,880 I'd prefer they came out of this - the cutter - a little bit easier. 823 00:45:21,080 --> 00:45:24,760 I'm putting a sheet of silicon on top of all the vol-au-vents. 824 00:45:24,760 --> 00:45:28,080 This just helps them to rise evenly. 825 00:45:29,280 --> 00:45:30,680 These are going in. 826 00:45:40,400 --> 00:45:42,280 I'll just put the wire rack on top. 827 00:45:42,280 --> 00:45:44,480 The idea is to stop them rising too far. 828 00:45:45,680 --> 00:45:47,920 If they rise that far, I'll be jolly happy. 829 00:45:47,920 --> 00:45:50,720 Anyway, that's 20 in, so that's good. I'm on my way. 830 00:45:56,360 --> 00:45:59,480 'Mary and Paul will want to see a perfect batch of vol-au-vents 831 00:45:59,480 --> 00:46:03,040 'from each baker. Well-risen, uniform and vertical.' 832 00:46:03,040 --> 00:46:05,560 They're not going straight, which I knew they would 833 00:46:05,560 --> 00:46:08,680 because I've had to rush it. Which is not good. 834 00:46:08,680 --> 00:46:09,920 Melting. 835 00:46:11,560 --> 00:46:13,720 I didn't chill them before I put them in 836 00:46:13,720 --> 00:46:15,600 because I'm running out of time. 837 00:46:29,400 --> 00:46:31,480 Well, there's some vol-au-vents. 838 00:46:31,480 --> 00:46:33,880 Oh, my God. 839 00:46:33,880 --> 00:46:35,920 - They look all right? - They're perfect. 840 00:46:45,120 --> 00:46:48,800 This is disaster. This is not good. 841 00:46:48,800 --> 00:46:51,840 Look at Matt's. Like straight soldiers. 842 00:46:51,840 --> 00:46:54,200 Mine look like they've been drinking. 843 00:46:54,200 --> 00:46:56,400 I've now got to take out 48 middles, though. 844 00:46:56,400 --> 00:46:58,800 One. 845 00:46:58,800 --> 00:47:00,240 Two. 846 00:47:00,240 --> 00:47:01,960 I'll keep you up-to-date, yeah? 847 00:47:01,960 --> 00:47:06,720 My pastry's just melting away in the oven. It's not rising very much. 848 00:47:06,720 --> 00:47:08,760 Oh, it's not looking very good. 849 00:47:11,880 --> 00:47:14,640 OK, bakers, 15 minutes left 850 00:47:14,640 --> 00:47:17,320 before Puff Daddy comes to judge. 851 00:47:17,320 --> 00:47:21,560 I've still got to rebake the breakfast ones. Oh, that's not good. 852 00:47:21,560 --> 00:47:24,480 - I've still got lots to do. - They're not straight but I'd rather have 853 00:47:24,480 --> 00:47:26,720 something on there, filled, than nothing at all. 854 00:47:26,720 --> 00:47:28,520 I've got so many piping bags on the go. 855 00:47:28,520 --> 00:47:30,800 I need to make sure I'm putting the right one in. 856 00:47:34,800 --> 00:47:38,200 - Nadiya, my love? - Yes? - Just a thought. - Yeah? 857 00:47:38,200 --> 00:47:43,840 Worth trying to put some filling, even if it's just on there, 858 00:47:43,840 --> 00:47:47,440 - just so you've got something to show. - I cannot do 48 in five minutes. 859 00:47:47,440 --> 00:47:49,640 OK, well, do as many as you can in five minutes. 860 00:47:49,640 --> 00:47:52,840 Right, going in with a finger. This is ridiculous! 861 00:48:00,240 --> 00:48:01,760 It's a bit black, isn't it? 862 00:48:03,960 --> 00:48:06,000 Terrible. That's how they're looking. 863 00:48:06,000 --> 00:48:08,800 It's hard to pick, they're all so hideously deformed. 864 00:48:10,080 --> 00:48:11,720 Come on, come on, come on. 865 00:48:13,240 --> 00:48:15,360 Better hide the ugly one, eh? 866 00:48:15,360 --> 00:48:18,560 I'm going to give them everything I said I would, just deconstructed. 867 00:48:36,080 --> 00:48:39,320 OK, bakers, the Showstopper has been stoppered. 868 00:48:40,320 --> 00:48:42,320 Vol-au-vents at the end of the bench. 869 00:49:05,440 --> 00:49:07,240 They look amazing. 870 00:49:07,240 --> 00:49:10,680 The puff, the height that you've got from it, the lamination, 871 00:49:10,680 --> 00:49:12,360 the shape, the bake. 872 00:49:13,360 --> 00:49:16,080 It all looks fantastic and great size as well. 873 00:49:21,040 --> 00:49:22,640 - Flavours are gorgeous. - Good. 874 00:49:22,640 --> 00:49:24,640 Well thought out, actually, and well baked. 875 00:49:24,640 --> 00:49:27,520 And I promise you, the egg yolk is beautifully runny, 876 00:49:27,520 --> 00:49:30,040 it's dripping down my hand. 877 00:49:30,040 --> 00:49:31,520 Delicious. 878 00:49:31,520 --> 00:49:35,200 The horseradish with the smoked trout, the blend is beautiful. 879 00:49:35,200 --> 00:49:39,240 They're delicate, they're really good, strong flavours. 880 00:49:39,240 --> 00:49:41,480 You've done two excellent vol-au-vents. 881 00:49:41,480 --> 00:49:44,200 - Well done. - Thank you very much. - Thank you. 882 00:49:48,400 --> 00:49:51,760 - They look a little bit under-baked. - It looks anaemic. - Mm-hm. 883 00:49:51,760 --> 00:49:55,680 - You've got the layers there, but they're a bit tilted. - Yes. 884 00:49:56,720 --> 00:49:59,800 You can see right down the bottom, it's raw. 885 00:50:01,160 --> 00:50:03,320 Right, let's check the sweet one. 886 00:50:05,960 --> 00:50:08,520 - The flavours are coming through. - It's a lovely creme pat. 887 00:50:08,520 --> 00:50:11,480 - They just look hideous. - Yes, I agree there, yeah. 888 00:50:17,840 --> 00:50:20,800 Your savoury ones look a picture. 889 00:50:24,680 --> 00:50:26,760 Those are very delicious. 890 00:50:26,760 --> 00:50:30,560 I don't think you've got the rise of your pastry. 891 00:50:30,560 --> 00:50:35,440 - They're little bit heavy. - But it's neat and the filling is beautiful. 892 00:50:35,440 --> 00:50:39,760 - Right. - The chocolate ones, they've risen in the beautiful flakes. 893 00:50:44,520 --> 00:50:46,960 Quite dense again for a puff pastry, the chocolate, 894 00:50:46,960 --> 00:50:50,120 but the flavour is stunning. It's even better than the savoury. 895 00:50:50,120 --> 00:50:54,000 I think they're brilliant. You were exceptionally brave to do it. 896 00:50:54,000 --> 00:50:57,840 - Thank you. - And we haven't got any extra things stuck on the side. 897 00:50:57,840 --> 00:50:58,880 Well done. 898 00:51:06,520 --> 00:51:08,240 They are a bit of a mess, aren't they? 899 00:51:08,240 --> 00:51:11,960 They do look a little bit pale, bit topsy-turvy, but well filled. 900 00:51:11,960 --> 00:51:14,200 Let's have a look at this one. 901 00:51:17,880 --> 00:51:21,360 Quite a good bake underneath, look. It's a lovely flavour. 902 00:51:21,360 --> 00:51:23,520 As a canape, I think it really works. 903 00:51:23,520 --> 00:51:25,600 That coriander chicken is delicious. 904 00:51:25,600 --> 00:51:27,920 Next one is pulled pork. 905 00:51:27,920 --> 00:51:29,240 The filling is delicious. 906 00:51:29,240 --> 00:51:33,720 - I thought it was going to be dry, it wasn't dry. - Two fantastic flavours. 907 00:51:33,720 --> 00:51:36,520 They taste good, they don't look too good. 908 00:51:45,720 --> 00:51:48,360 They are a bit irregular. I didn't expect that. 909 00:51:48,360 --> 00:51:50,840 Most of them have risen fairly straight. 910 00:51:50,840 --> 00:51:53,600 They're a little squat in size. 911 00:51:53,600 --> 00:51:56,000 The mushroom ones look a little bit over-baked. 912 00:51:56,000 --> 00:51:58,440 Truffle oil with the mushrooms, though, is delicious. 913 00:51:58,440 --> 00:52:00,400 The filling is very good. 914 00:52:00,400 --> 00:52:02,840 But the scallop and the ink look interesting. 915 00:52:02,840 --> 00:52:06,000 I ran out of time, so didn't get a chance to garnish them, 916 00:52:06,000 --> 00:52:09,640 - so they look a little, um... - Look plain. - Look a bit black. Mmm. 917 00:52:09,640 --> 00:52:14,240 - I think the black ink with that is... It's not good. - No, OK. 918 00:52:14,240 --> 00:52:17,280 They're all very neat, but that's not Ian, really. 919 00:52:17,280 --> 00:52:19,520 We haven't got your style. 920 00:52:29,480 --> 00:52:31,120 - Oh, dear. - Yeah. 921 00:52:31,120 --> 00:52:34,640 I'm sorry, they weren't obviously supposed to be presented like that. 922 00:52:34,640 --> 00:52:37,680 Is this the pastry you made initially or is it the second lot? 923 00:52:37,680 --> 00:52:40,560 - It was my second lot. - This is why you ran out of time. - Yeah. 924 00:52:40,560 --> 00:52:43,080 And once you run out of time, to try 925 00:52:43,080 --> 00:52:45,640 and laminate a dough when the butter is trying to melt 926 00:52:45,640 --> 00:52:49,280 and you try to rush it and bring it out and then the butter just leaves 927 00:52:49,280 --> 00:52:52,200 the pastry, which is why you end up with these massive gaps. 928 00:52:52,200 --> 00:52:55,560 It's very sad that it has all toppled over and so forth. 929 00:52:55,560 --> 00:52:57,680 You've got wonderful layers there. 930 00:52:57,680 --> 00:53:02,480 - The pastry was properly made, but you needed to chill it. - But... 931 00:53:03,960 --> 00:53:05,520 ..the fillings look fascinating. 932 00:53:09,600 --> 00:53:11,720 It's so annoying. 933 00:53:11,720 --> 00:53:15,960 The cod and the clementine together, that is stunning. 934 00:53:15,960 --> 00:53:19,840 - The korma... - I'm not, as you know, a very spicy person 935 00:53:19,840 --> 00:53:23,680 - and it really is absolutely scrumptious. - It tastes amazing. 936 00:53:23,680 --> 00:53:26,320 And I was a bit worried, thinking, "Would you have that cold 937 00:53:26,320 --> 00:53:29,560 - "in a canape?" But, actually, yeah, you would. - It's lovely. 938 00:53:29,560 --> 00:53:32,040 And we can see that you can make the puff pastry, 939 00:53:32,040 --> 00:53:33,760 because the layers are there. 940 00:53:33,760 --> 00:53:37,560 - It just... It didn't get chilled in time. - Thank you very much. 941 00:53:44,880 --> 00:53:47,400 Overall, they don't look too bad. 942 00:53:47,400 --> 00:53:51,080 They look lovely and colourful, those. And these are well garnished. 943 00:53:51,080 --> 00:53:53,160 But they look quite raw here in the middle. 944 00:53:53,160 --> 00:53:56,200 Did you notice that on a few of them when they were coming out? 945 00:53:56,200 --> 00:53:58,400 Er, to be honest, no, I did not. 946 00:54:01,800 --> 00:54:05,000 - Goes back to dough when I push it. - Yeah. Oh, sorry. 947 00:54:06,520 --> 00:54:08,400 That is a shame. 948 00:54:09,640 --> 00:54:12,040 I like that feeling. I've tried that filling before. 949 00:54:12,040 --> 00:54:14,640 - The flavour's good. - The filling is delicious. 950 00:54:14,640 --> 00:54:17,600 I think your pastry is better baked on this one. 951 00:54:17,600 --> 00:54:20,960 - I'm not getting much flavour throughout that. - Sorry. 952 00:54:20,960 --> 00:54:23,880 But I'd say the flavour on that is delicious. 953 00:54:23,880 --> 00:54:25,920 Thank you. Thank you. Sorry about that. 954 00:54:35,680 --> 00:54:37,120 BIRDSONG 955 00:54:40,360 --> 00:54:43,760 I actually think one of the stars of today was Max. 956 00:54:43,760 --> 00:54:45,560 I mean, look at them, they're perfect 957 00:54:45,560 --> 00:54:47,120 and the flavours were stunning 958 00:54:47,120 --> 00:54:49,320 and he even got his yolk runny too. 959 00:54:49,320 --> 00:54:53,200 What a relief that Flora just made what she was asked to make. 960 00:54:53,200 --> 00:54:56,280 Who's had chocolate puff pastry before? 961 00:54:56,280 --> 00:54:58,480 But she had confidence in it and it worked. 962 00:54:58,480 --> 00:55:01,120 Mary and I have got a few ideas for Star Baker, 963 00:55:01,120 --> 00:55:04,240 but, I think, when it comes to the person who has to go, 964 00:55:04,240 --> 00:55:05,760 I think it is between two. 965 00:55:05,760 --> 00:55:08,760 And I think we have to sit down and try to figure out 966 00:55:08,760 --> 00:55:13,880 over the three challenges, who has baked the better. 967 00:55:13,880 --> 00:55:17,200 Did Alvin do enough to save himself? 968 00:55:25,120 --> 00:55:29,040 Well done, bakers. Who knew that puff could be so tough? 969 00:55:29,040 --> 00:55:32,600 So, I've got a very nice job this week - 970 00:55:32,600 --> 00:55:37,320 Star Baker goes to somebody whose vol-au-vents today 971 00:55:37,320 --> 00:55:41,160 are as tall and proud as the baker himself. 972 00:55:41,160 --> 00:55:44,360 Matt, you are this week's Star Baker. Well done. 973 00:55:46,000 --> 00:55:47,160 Thank you. 974 00:55:51,080 --> 00:55:54,000 I've drawn the short cheese straw. 975 00:55:56,640 --> 00:56:00,760 With great regret, the person who is leaving us this week... 976 00:56:03,320 --> 00:56:04,640 ..is Alvin. 977 00:56:06,040 --> 00:56:07,960 Alvin, you cherub. 978 00:56:10,440 --> 00:56:13,400 Being in the tent, it taught me how to be resilient. 979 00:56:13,400 --> 00:56:17,040 I feel like I'm leaving the tent a better man, a different man. 980 00:56:17,040 --> 00:56:18,760 - Well done, mate. - Thank you, sir. 981 00:56:18,760 --> 00:56:21,000 'It was unfortunate that Alvin had to go,' 982 00:56:21,000 --> 00:56:23,720 but the Showstopper to save him really had to be fantastic 983 00:56:23,720 --> 00:56:25,640 and it just wasn't good enough. 984 00:56:25,640 --> 00:56:28,120 Nadiya, who's also in the drop zone, 985 00:56:28,120 --> 00:56:32,080 but the flavours were honestly some of the best stuff I've ever had. 986 00:56:32,080 --> 00:56:34,200 I can't believe I made it through. 987 00:56:34,200 --> 00:56:35,920 I thought I was going home. 988 00:56:35,920 --> 00:56:39,560 I am so grateful that I'm here. I'm so grateful. 989 00:56:40,600 --> 00:56:41,680 Yes! 990 00:56:41,680 --> 00:56:43,680 'Matt has improved beyond belief.' 991 00:56:43,680 --> 00:56:47,360 His Showstopper was really stunning. 992 00:56:47,360 --> 00:56:48,680 It's great, innit? 993 00:56:48,680 --> 00:56:51,120 The biggest surprise is Mary Berry double-punched me 994 00:56:51,120 --> 00:56:53,480 in the stomach when she congratulated me! 995 00:56:53,480 --> 00:56:54,600 That's a surprise. 996 00:56:55,800 --> 00:56:56,960 Little bit winded. 997 00:56:58,800 --> 00:57:02,920 Next time - the tent turns Victorian... 998 00:57:02,920 --> 00:57:04,360 Oh, my God. 999 00:57:04,360 --> 00:57:07,400 ..as the remaining six bake recipes from the past... 1000 00:57:07,400 --> 00:57:09,600 I've filled it too much. 1001 00:57:09,600 --> 00:57:11,520 ..go overboard with decoration... 1002 00:57:11,520 --> 00:57:13,360 Queen Victoria would be proud. 1003 00:57:13,360 --> 00:57:14,480 Agh! 1004 00:57:14,480 --> 00:57:16,840 ..and get to grips with old-fashioned techniques... 1005 00:57:16,840 --> 00:57:18,920 I mean, it can't be that hard, right? It's a cake. 1006 00:57:18,920 --> 00:57:21,200 '..which turn even the tent's toughest to jelly.' 1007 00:57:21,200 --> 00:57:25,160 Don't let a fondant tennis court be the end of you. 1008 00:57:25,160 --> 00:57:27,440 HE EXHALES